Sunday, February 6, 2011

Hash-Brown Egg Cups with Ham

Breakfast Time!!!!  
(not really, I just finished dinner :)

I found this is my Pillsbury's Favorite Casseroles cookbook, under recipes for two. These breakfast cups take a bit more time than a bowl of cereal, and more effort than pancakes, but are quite delicious and worth the work. Have this on a slower morning where you have about an hour to dedicate to breakfast, like a family breakfast day.

Make sure you have ramekins for these tasty cups.

Hash-Brown Egg Cups with Ham
serves 2

3/4 c. shredded Cheddar Cheese
2 c. Refrigerated shredded Hash Browns (or dry hash-browns, soaked as label says)
1/4 c. chopped Green Onions
1/2 t. Seasoning Salt (Johnny's)
1/8 t. Pepper
2 Eggs
1/4 c. chopped Ham
1/8 t. Italian Seasoning

Heat oven to 400º F. Spray 2 (2-cup) ramekins with cooking spray. Reserve 2 T. of the cheese for topping. In medium bowl, mix remaining cheese, potatoes, onions, 1/4 t. of the seasoning salt, and pepper. Press mixture in bottom and up side of each bowl, and the bottom.

Bake 25-30 mins until golden brown. Remove from oven and divide ham into the two hash-brown cups. Break Egg over ham. Sprinkle with seasoning salt, Italian seasoning, and cheese.

Bake 8-12 minutes longer. 8 minutes for soft set and 12 for hard cooked.

Nutritional Info: (not including ham)
430 cal
20g fat
43g carb
21g prot

This is a great alternative to a fried egg. Chelle doesn't like fried eggs, but she was willing to try this baked egg dish. If you know someone who will only eat their eggs scrambled, scramble the egg before you put it in the hash-brown cup.

Also, this is so easy to double and kids can have fun helping shape the hash-browns in the ramekins.


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